Showing posts sorted by date for query bread pudding. Sort by relevance Show all posts
Showing posts sorted by date for query bread pudding. Sort by relevance Show all posts
I could hardly wait to share this lovely 8 X 8 snack cake recipe with you today! Especially now with it almost being time for school to start up again. I don't know about your family, but my children were always starving when they got home from school at the end of the day.
I raised five children and I tried always to have something delicious to share with them when they got home from school. It was an opportunity for us to gather around the kitchen table and catch up with what had gone on in their day at school.
I tried always to keep the lines of communication open with my children and this was one very important way I did just that. There is nothing so comforting or homey as breaking bread together around a table.
Not only did this give us a chance to talk with each other, but it also gave them something to look forward to at the end of their school day.
Of course we did that at supper time as well, but that was a bit more formal and a bit later in the day. This after school snack time was much more casual. I would usually have baked cookies or a snack cake for them to enjoy.
With five children, three of them boys with hollow legs, nothing was around long enough to go stale, which was just how I loved it. All I ever wanted to be was a mother and a wife, a homemaker, and keeper of the home.
I spied these lovely fresh local cherries at the farm market when I was there last week with my sister. I adore cherries. I had in mind to make this Cherry, Coconut & Almond Snack Cake!
When I lived in the UK and was living and working down in Kent, we used to have cherry sellers come over from the South of France every year. They would set up stands in the layby's and you could buy 1/2 pound paper bags of freshly picked cherries from them.
They were so delicious. Sweet and ripe and warm from the sun. I always had to buy two bags of them because for sure I would have eaten one bag before we even got back to our cottage.
I think it is fair to say I love adore cherries! In any way shape or form!
Beautiful eaten fresh and out of hand. Fabulous in pies, tarts and turnovers. Splendid in desserts such as Clafloutis or Trifle.
Stupendous in cakes. Especially in this cake I am sharing with you today!
One thing I can tell you is that Cherries and Almonds have a beautiful affinity for each other. That is the basis for the infamously delicious Bakewell Tart. You can find my recipe for that here.
I also love to use that delicious combination of cherries and almonds in things such as my Small-batch Bakewell Blondies, and these fantastic Bakewell Slices.
Bakewell Tart Muffins are another favorite, as are my Bakewell Scones, and Steamed Cherry Bakewell Pudding. And these few recipes are only the tip of the Bakewell iceberg on my blog.
I am well versed in this delicious combination of cherries and almonds and am not afraid to share my obsession with others. This quick and easy cake is a delicious play on that delicious flavor combination!
There are also a few other delicious flavors added in this cake. First you have a fabulous batter, made with a combination of both flour and almond flour/ground almonds. A quantity of coconut is stirred into the batter along with the use of coconut or canola oil.
Flavored with vanilla and coconut extract (the coconut extract is optional) it has a lovely dense texture. The use of buttermilk helps to ensure that is is beautifully moist.
A quantity of halved fresh cherries is sprinkled over the top of the cake. They do sink down a bit, but I fear if you stirred them into the cake they would all sink to the bottom, so sprinkling them on top is the best way to go.
Flaked almonds are sprinkled over the top of the cherries . . .
And then even more coconut is sprinkled on top of the flaked almonds. So you have double coconut and almond here! Lush and nutty.
A final sprinkle of sugar dusts the top and then the cake is baked. The sugar gives a tiny bit of sweet crunch to the top of the cake.
The original recipe comes from a book of mine entitled Snacking Cakes, Simple Treats for Anytime Cravings, by Yossy Arefi. I have it on my kindle.
This is the second recipe I have baked from the book to great success and I think I may just have to buy myself the hard copy. Yes, it is that good of a book. Both recipes I have baked have been deliciously sound.
Just look at how lovely the texture of this cake is. Perfect for cutting into squares for eating.
I dare say this is going to become a fast and firm favorite around here. I gave half of it to my sister when she dropped off some mail for me this afternoon.
I think it is a great snack cake, but it would also make a fabulous dessert served with a dollop of whipped cream spooned on top, or with a scoop of vanilla ice cream.
I am so very pleased with how it turned out. This is a winner and is going into my retinue of tried and true favorites!
I am so pleased with it I am sure it is bound to become a favorite with you as well. I find myself pondering what it would be like if I switched out the flavors a bit with blueberries and lemon. Food for thought there.
In any case, I do hope that you will be inspired enough to make this. You won't be sorry. You can use fresh or frozen cherries. Its a keeper for sure!!!
Cherry, Coconut & Almond Snack Cake
Yield: Makes one 8-inch square cake
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Nutty, sweet, buttery, and delicious with plenty of cherries, coconut and flaked almonds.
Ingredients
- ¾ cup (150g) plus 1 ½ tsp granulated sugar
- 2 large free range eggs
- 1 cup (240ml) buttermilk, well shaken
- ½ cup (120ml) canola oil
- 1 tsp vanilla
- ½ tsp coconut extract (optional)
- ½ tsp salt
- 1 cup (140g) all-purpose plain flour
- ½ cup (55g) almond flour/ground almonds
- ½ cup (40g) plus 1 TBS unsweetened shredded coconut
- 2 tsp baking powder
- 1 cup (140g) halved and pitted cherries, fresh or frozen
- 2 TBS sliced almonds
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8 inch square baking pan and line with baking paper leaving an overhang to lift the baked cake out with.
- Whisk ¾ cup (150g) of the sugar and eggs together in a bowl until pale and light. Add the buttermilk, oil, vanilla, coconut extract (if using) and salt. Whisk well to emulsify.
- Sift together the flour and baking powder. Add to the batter along with the almond flour, and the ½ cup (40g) of coconut. Whisk together until everything is well combined. Pour into the prepared baking tin.
- Scatter the halved cherries on top evenly. Sprinkle with the 1 TBS of coconut and the sliced almonds, along with the remaining 1 ½ tsp sugar.
- Bake in the preheated oven for 35 to 45 minutes, until risen, puffed and golden brown. Let cool in the pan for 15 minutes on a wire rack before lifting out to cool completely. Store in an airtight container for up to two days.
I had some stale bread that needed using up today, along with some bananas that were ripening. I knew I could use two of the bananas up in another kind of bake, but I wanted to do something different with the one.
I am not a big bread eater most of the time. I only ever rarely eat it, and then it is always whole wheat, and usually as toast. I had bought this loaf of white bread when Eileen and Tim were here one day because they only eat white bread.
If I had a large freezer, I simply would have frozen it to use another time, but alas . . . I only have the top of my refrigerator freezer at this point in time. I have given the birds lots of my bread over the past few months.
Today I thought I could use at least some of this to make some sort of dessert and with the banana involved, a chocolate and banana bread pudding came to mind. And why not!
I wish you could have seen this when it first came out of the oven. The bread and custard had all souffled up and looked like a pretty flower.
All puffy and tall, golden brown. Buttery golden brown. Alas, what goes up usually comes down in a very short time so I was unable to get a photograph. You will just have to take my word for it!
It was indeed, extremely pretty. I love recipes like this one, where you can use up things you have in your house. I hate waste.
Bread puddings and the like are the perfect use for stale bread, as is French toast. A bread pudding is actually like a baked French toast in almost every way.
Or you could say French toast is fried bread pudding. Its all in how you look at it I guess!
Today I used Villagio Classic Italian White Bread. The slices were nice and thick. Brioche would also work very well. Mmmm . . . especially chocolate chip brioche, but I digress.
This is a bread and butter pudding, in that the slices of bread are buttered on one side before layering them in the dish. I cut them in half and used a glass pie dish, placing half of them in buttered side up, and sprinkled with cinnamon
They looked like a flower laying there in the pie dish. I covered the first layer of bread with sliced banana. Not too thin, each slice being about 1/3 of an inch thick. Then I sprinkled semi-sweet chocolate chips over top.
Bananas and chocolate go so well together. I wouldn't use milk chocolate here. It would be too sweet with the banana. Just my opinion.
I thought semi sweet would work much better. Trust me on this.
I placed the remaining half slices of bread over top of the banana and chocolate chips, again sprinkling them with ground cinnamon.
I placed them slightly askew from the bottom layer so that there were no real gaps right through to the bottom of the dish if that makes sense.
A rich custard then gets poured over top. This, too, is simple. Just beaten milk and cream, eggs and some brown sugar.
I used full fat milk. I mean there is cream, so what the heck. Why not use whole! Desserts are suppose to be a tad bit indulgent.
You want to whisk these together until the sugar melts completely into the liquid. You could add a touch of vanilla if you wanted to, or a bit of vanilla and lemon, but I did not.
Pour this over the bread, making sure that every slice gets some on it.
I then used the back of my wooden spoon to smush them down a tiny bit. Making sure each and every scrap of the bread was soaked or soaking.
Submerge it as well as you can, but don't compact it, if that makes sense. (And I hope that it does!)
I didn't bother putting any chocolate chips on top. I knew that the oven temperature would only burn them, or cause they to dry out too much. I don't like chocolate chips that are burnt and dried out.
I also don't think any other kind of chocolate chip would work as well as the semi sweet. You could chop up semi sweet chocolate or even dark chocolate, but make sure it is a good quality chocolate.
I sprinkled it with a final but of freshly grated nutmeg and then just left it sitting for half an hour so that a lot of the custard could be absorbed. Makes for a lovely soufflé like finish, in my opinion.
This is a pudding that loves to be served with lashings of something creamy. Vanilla ice cream. Pouring cream. Custard sauce.
I decided to serve it with lashings of cream. Yes, there is only me. Don't judge me, lol. I already judge myself.
This is pretty indulgent and difficult to resist. A once in a blue moon treat perhaps.
My problem is I have far too many of those. Blue moon treats that is, but at this stage of my life, I figure a bit of indulgence every now and than won't hurt.
Do you know what you can do with leftover bread and butter pudding? Pop it into the refrigerator and let it get really cold. Then cut it into slabs.
Fry the slabs in hot butter and then serve it hot, drizzled with maple syrup, with some berries scattered over top for breakfast. Just saying. Not that I am going to do that.
But a gal can dream can't she? Dreams cost nothing. Enjoy!
Banana Bread Pudding
Yield: 3
Prep time: 10 MinCook time: 40 Mininactive time: 30 MinTotal time: 1 H & 19 M
You can use Brioche bread for this delicious pudding or ordinary white bread. Delicious served warm with vanilla ice cream, pouring cream or custard sauce. Simply double the ingredients to serve six.
Ingredients
- Softened butter to butter the bread and grease the casserole dish
- 5 thick slices of bread, you can leave the crusts on
- 1 banana, peeled and sliced
- 1 tsp ground cinnamon
- 4 TBS semi-sweet chocolate chips
- 3/4 cup (180ml) whole milk
- 1/3 cup (80ml) double cream
- 1 large free range egg, lightly beaten
- 2 TBS soft light brown sugar
- pinch of grated nutmeg
Instructions
- Butter all of your bread slices on one side and cut in half through the middle. Butter a 9 inch pie dish.
- Place half of the bread slices in the bottom of the dish, butter side up. Sprinkle with half of the cinnamon. Slice the banana over top and sprinkle with the chocolate chips. Top with the remaining slices of bread, butter side up, and sprinkle with the remainder of the cinnamon.
- Whisk together the milk, cream, egg and brown sugar until the sugar melts into the mixture and dissolves. Pour this evenly over the bread in the pan, making sure everything gets covered. Push the bread down into the milk mixture with the back of a wooden spoon if you need to.
- Sprinkle a bit of nutmeg on top and leave to sit for half an hour.
- Preheat the oven to 375*F/190*C/ gas mark 5.
- Bake the bread pudding in the preheated oven for 30 to 40 minutes until risen, golden brown and the custard has set. (A knife inserted half way between the side and the center should come out clean.)
- Serve warm and spooned out into bowls.
I think of all the pies in the world, Lemon Pie has to be my absolute favorite kind of pie. I love all pies of course. My whole family is a family of pie lovers.
But if I had to pick one favorite kind it would be a Lemon Pie. In the summer time I favor refrigerated no bake lemon pie recipes.
Recipes like my Old Fashioned Lemon Ice Box Pie, or Lemon Cream Pie are the order of the day. Creamy cool pies that you make with a crumb crust and then just refrigerate.
No fuss no muss. No heating up of the kitchen. Mind you, now that I live on my own, unless I am having company, there is just too much pie for one person in one of those!
I have a healthy appetite, but that's still far too much pie. What to do, what to do . . .
There was nothing for it but to create a small version of a refrigerated lemon pie. One that is perfectly sized for two. I didn't want to use sweetened condensed milk however.
Whilst I do love eagle brand lemon pie, I am quite sure I couldn't find something to do with the remainder of the tin if I made a small batch one of those.
It was time to put on my thinking cap and I think I came up with the perfect solution! This no bake lemon pie recipe is perfectly sized for two, but uses no condensed milk at all, also no cream cheese.
You do need some sour cream and lemon curd however. I don't know about you, but those are two ingredients I always have.
Sour cream and lemon curd are store cupboard staples in my house and I can tell you, in all honesty, I have never ever had to throw any of them away.
They always get used up. Always. You can make your own Lemon Curd of course, if you want to. I do have a recipe for that here, but any good store brand Lemon Curd will work fine. Today I used President's Choice Lemon Curd.
Normally I would use graham cracker crust for this type of pie. I had bought some ginger snaps a while back however to use in something else, and I thought they would make a perfectly delicious crust for this.
Ginger and lemon are perfect flavor partners. The two go together like peas and carrots!
I have a tiny little pyrex pie plate that my sister gave me. Its only six inches across and is the perfect size for this pie.
Don't worry if you don't have one yourself, you can also make this pie in a small 4 inch square casserole dish, or in two ramekins, or large tart tins. All would work well.
The crust is made pretty much the same way as a regular refrigerated graham cracker pie crust. Its just crushed gingersnaps, a tiny bit of sugar and some melted butter. Easy peasy.
Use a nice, snappy, gingery cookie for it. It took 9 of my cookies to give me the right amount. I used the Purity ones. Nice and tasty!
Its a nice and snappy crust. Crisp and gingery. Just pick a gingersnap that you like, a really crisp one and you can't go wrong.
The filling is basically only two ingredients. Yep, two ingredients!
Just the sour cream and the lemon curd. In equal amounts. Whip the sour cream up a bit and then stir in the curd.
Spoon it into the prepared pie shell, and that's it. Done. You do have to chill it overnight so that it sets up nicely, but for me that isn't a problem. Well . . . a problem I can handle at any rate!
It probably sets up a lot sooner than overnight, truth be told, but I left it overnight to be good and sure. It was perfect.
With only two ingredients such as that, you really want to be sure.
And now you are probably wanting to know what you can do with the rest of your lemon curd, eh? Well, I have several perfect solutions for using it up and every one of them incredibly delicious!!
Lemon Curd Drizzle Cake is a good-un. You just bang everything for this easy cake in a food processor and blitz it. Delicious!
Lemon Curd Cookies are another option. Buttery round cookies with lemon curd centers. Fabulous darlings!
Lemon Curd Shortbread Wedges are another option. With a shortbread cookie base, lemon curd filling and cookie crumble on top.
Lemon Curd Muffins. Tasty muffins swirled with lemon curd.
Bread and Butter Pudding with Lemon Curd and Raisins. Another tasty option.
Squidgy Lemon Cake is a real favorite of mine! It is moist and buttery and stogged full of lemon flavour. That is probably because you dollop big drops of lemon curd all over the top of it and then swirl them in with a skewer. Baked, you top it with a lush lemon glaze icing. Delicious!
Topped with dollops of lightly sweetened whipped cream, and sprinkled with chopped candied ginger, this is a pie you are really going to fall in love with.
Lets face it, why should we suffer because we are only one or two people. We deserve delicious lemon treats as well! And this is, plain and simple . . . one very tasty treat!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Creamy Lemon Pie for Two
Yield: 2
Prep time: 15 Mininactive time: 12 HourTotal time: 12 H & 15 M
With its crisp gingersnap crust and lush creamy filling, this is a pie to please. Tart, sweet, rich, creamy and no bake!
Ingredients
For the crust:
- 1/2 cup (60g) gingersnap crumbs
- 1 TBS butter, melted
- 1 tsp sugar
For the filling:
- 1/4 cup (30g) dairy sour cream, full fat
- 1/4 cup (55g) good quality lemon curd
To top:
- 1/4 cup (60g) whipping cream, whipped and lightly sweetened
- 1 TBS finely chopped candied ginger
Instructions
- You will need a small pie tin for this (6 inch) or two individual (6 ounce) ramekins. You also need to let this chill overnight.
- Measure the crumbs, sugar and melted butter into a bowl. Combine well together and then press into your pie tin (or ramekins). Place in the refrigerator to chill for 10 minutes.
- Whisk the sour cream until it fluffs up and then whisk in the lemon curd, combing both together completely. Spoon into the chilled crust, cover with some cling film and then place in the refrigerator to chill over night.
- Whip your cream until stiff with a small amount of sugar. Pipe it into rosettes on top of the pie, or simply spread over top of the pie. Sprinkle with the candied ginger. Serve immediately.
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